In a 3 1/4 quart Dutch oven over medium high heat melt butter stirring constantly, Sprinkle flour into butter and stir well to combine, Continue to stir with a wooden spoon until mixture turns a light caramel color about 5 minutes, Stir in salsa and stir to combine, Add chicken broth, chicken bouillon, parsley, garlic powder, thyme, sugar, bay leaf, salt, black pepper, red pepper and hot sauce, Stir to combine well, Bring to boil while stirring, turn heat to medium low and simmer stirring occasionally 10 minutes, Stir in cream, Add the crawfish, shrimp and 1/2 cup green onion and cook at a simmer an additional 5 minutes stirring constantly, Discard bay leaf,______, Ladle Santa Fe Crawfish and Shrimp Etouffee over rice and garnish with green onion,